Goat's cheese & sun-dried tomato tart

Goat's cheese & sundried tomato tart

Serves 6

  • 300 g shortcrust pastry

  • 200 ml double cream

  • 4 free-range egg yolks

  • 200 g Cheddar or Gruyere cheese, grated

  • sea salt

  • freshly ground black pepper

  • 200 g sun-dried tomatoes, blitzed into a paste

  • 1 small soft goat's cheese log

  • 1 small bunch chives, trimmed and cut in half

Preheat your oven to 180ºC/350ºF/gas 4. On a clean floured work surface, roll out your pastry until it is the thickness of a pound coin. Carefully line an 8-inch tart shell with the pastry and place in the fridge to chill for at least half an hour.



Line the tart with baking paper or cling film, fill with rice or baking beans and 'bake blind' for 8–10 minutes. Make a custard by whisking together the cream and egg yolks and then adding the grated cheese, reserving a handful for later.



Season with a little salt and pepper, depending on the saltiness of the cheese. Spoon out the rice or baking beans from the tart shell and lift out the paper.



Pop the pastry case back in the oven for 10 minutes until just cooked. Remove and leave to cool slightly.



Whiz the sun-dried tomatoes in a food processor, spread over the bottom of the tart shell and pour the custard mixture on top. Break the goat's cheese into chunks and distribute around the tart. Sprinkle the chives and the rest of the Cheddar over the top and bake for 10 minutes. Remove and leave to cool slightly before serving.



Tip: Grate more Cheddar over the tart if you don't like goat's cheese.

Nutritional Information

Goat's cheese & sun-dried tomato tart

Perfect for picnics

0 foodies cooked this
The layer of sun-dried tomatoes looks so lovely when you slice open this tasty goat's cheese tart
Serves 6
45m (plus chilling and cooling time)
Not too tricky
Method

This luxury veggie dish is perfect for a summer picnic.

Preheat your oven to 180ºC/350ºF/gas 4. On a clean floured work surface, roll out your pastry until it is the thickness of a pound coin. Carefully line an 8-inch tart shell with the pastry and place in the fridge to chill for at least half an hour.

Line the tart with baking paper or cling film, fill with rice or baking beans and 'bake blind' for 8–10 minutes. Make a custard by whisking together the cream and egg yolks and then adding the grated cheese, reserving a handful for later.

Season with a little salt and pepper, depending on the saltiness of the cheese. Spoon out the rice or baking beans from the tart shell and lift out the paper.

Pop the pastry case back in the oven for 10 minutes until just cooked. Remove and leave to cool slightly.

Whiz the sun-dried tomatoes in a food processor, spread over the bottom of the tart shell and pour the custard mixture on top. Break the goat's cheese into chunks and distribute around the tart. Sprinkle the chives and the rest of the Cheddar over the top and bake for 10 minutes. Remove and leave to cool slightly before serving.

Tip: Grate more Cheddar over the tart if you don't like goat's cheese.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 651 33%
  • Carbs 30.4g 13%
  • Sugar 9.9g 11%
  • Fat 49.6g 71%
  • Saturates 25.9g 129%
  • Protein 19.8g 44%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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